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Glace des Gourmets
From Good Things to Eat as Suggested by Rufus, 1911
Serves 10
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
700Calories
10 gProtein
58 gCarbs
47 gFat
Full nutrition (35 nutrients)
Calories700 kcal
Protein10 g
Carbohydrates58 g
Fiber2 g
Sugars50 g
Total Fat47 g
Saturated Fat24 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol214 mg
Sodium109 mg
Potassium316 mg
Calcium168 mg
Iron1.1 mg
Magnesium52 mg
Phosphorus234 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A64 mcg
Vitamin E0.4 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate14 mcg
Choline98 mg
Caffeine0 mg
Alcohol0.5 g
Water124 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 72. The excerpt below is the record exactly as published.
GLACE DES GOURMETS— Make a custard of one pint milk, six egg yolks, one cup sugar and a few grains of salt. Strain and add one pint cream, one cup almonds (blanched, cooked in caramel, cooled, and pounded), and one tablespoon vanilla. Whip one pint heavy cream and add one-half pound powdered sugar, one tablespoon of rum, one teaspoon of vanilla and one-fourth pound of macaroons
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